Middle Eastern Bread Salad with Chicken

Pita bread and crisp chicken star in this main-course Middle Eastern Bread Salad with Chicken.

Yield: Serves 6
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 38 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 382
  • Fat: 18.4g
  • Saturated fat: 3.5g
  • Sodium: 603mg

Ingredients

  • 1 cup fat-free buttermilk, divided
  • 1 large egg white, lightly beaten
  • 3/4 cup panko (Japanese breadcrumbs)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons canola oil
  • 4 cups torn whole-wheat pita
  • 2 cups halved cherry tomatoes
  • 1/2 cup torn basil
  • 1/3 cup thinly vertically sliced red onion
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons crumbled feta cheese

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
  3. 3. Heat an ovenproof skillet over medium heat. Add canola oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
  4. 4. Combine pita, cherry tomato halves, basil, onion, and olives in a large bowl. Combine vinegar, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Drizzle dressing over pita mixture; toss to coat. Arrange about 1 1/2 cups salad on each of 6 plates; divide sliced chicken evenly among servings. Top each serving with 1 tablespoon crumbled feta cheese.
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